Butternut Squash Soup

This one I discovered while making Rachael Ray's Butternut Squash Mac and cheese. The butternut was the base instead of the white sauce, sounds weird but it's so good. When I tasted the butternut base I just about fell over! Totally worthy of its own meal. It's the perfect thing on a cold, rainy autumn day.

1 butternut peeled, and cubed

1 Tbs olive oil

2 Tbs butter

1 Tbs dried Thyme (2 Tbs fresh chopped)

1/2 medium onion

2 cups chicken broth

1 cup cream or half and half

salt to taste

Boil the squash in a large pot, salt the water well. Heat the oil and butter in a small skillet and grate onion directly into the pan, let simmer until onion gets soft. When squash is tender drain and mash with a masher, I always keep a little cooking liquid in to make it a little smoother. Add onion and oil mixture, broth, thyme, and cream, check the seasonings, add more salt if needed. Let simmer until ready to eat. Top with parmesan or cheddar cheese.